Archive for the ‘Quick 'n Easy’ Category

D gifted me an Instant Pot this winter, so we’ve been playing around with it at dinner time for the past few months. We are still figuring it out but this dish is one of his new favorites (and our toddler loves it too!). We also enjoy how easy it is to put together, since we have an infant at home these days.

You will need:

3 c unsalted chicken stock

2 cloves garlic, minced

3 T Dijon mustard

1 lb shaped pasta (we’ve tried penne and orecchiette)

8 oz reduced fat cream cheese, cut into large segments

8 oz cubed pancetta

1 lb chicken breast, cut into bite-sized pieces

3 T olive oil

2 t garlic powder

1 c breadcrumbs

6 oz of shredded Swiss-Gruyere mix

1 c grated Parmesan cheese

1 c heavy cream

Salt and pepper, to taste

Then you will…

In your Instant Pot, mix together the stock with the garlic and mustard.

Stir in the dry pasta.

Put the cream cheese segments on top of the pasta.

Sprinkle the pancetta on top of the pasta.

Sprinkle the chicken on top of the pancetta.

Close your Instant Pot and cook on manual (or pressure) for 10 minutes.

Allow to rest for 10 minutes after done before doing a quick release.

Meanwhile, warm the olive oil over medium heat in a nonstick skillet.

Mix in the garlic powder and breadcrumbs and toast until golden, about 3-5 minutes. Set aside.

We eat oodles of broccoli at our house. Raw, steamed, roasted, smothered in cheese sauce…you name the variation and we’ll give it a whirl. This is a quick, versatile side dish that is sure to be a family favorite.

You will need:

1 head broccoli, cut into florets

4 T olive oil

2 T red wine vinegar

2 t Dijon mustard

2 t garlic powder

1/2 t pepper

1/4 t salt

Then you will…

Preheat your oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.

In a small mixing bowl, whisk together the olive oil with the vinegar, mustard, garlic powder, pepper and salt.